{"title":"Maillard模型体系中Amadori化合物N-(1-脱氧- d -果糖-1-酰基)-甘氨酸的形成与分解研究","authors":"I. Blank, S. Devaud, L. Fay","doi":"10.1533/9781845698447.2.43","DOIUrl":null,"url":null,"abstract":"Summary The formation and degradation of N-(1-deoxy-D-fructos-1-y1)-glycine (DFG) were studied in unbuffered aqueous solutions at 90°C over a period of 2 hours. The pH was kept constant at 6 or 7 during the reaction. Both the formation and decomposition of DFG was faster at pH 7 than at pH 6. Yields of DFG were 13 mol% after a reaction period of 2h. Almost 60% of DFG was degraded at pH 7 after 1 h, whereas 55% was still unreacted at pH 6 after 2 h of heating. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) was the most flavour-active compound generated. After 2 h of reaction, DFG yielded 110 and 190 mg/mol furaneol at pH 6 and 7, respectively. The reaction of glucose and glycine resulted in 2 and 27 mg furaneol per mol glucose at pH 6 and 7, respectively. These results indicate that furaneol is preferably generated from DFG under conditions favouring 2,3-enolization.","PeriodicalId":359473,"journal":{"name":"The Maillard Reaction in Foods and Medicine","volume":"141 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Study on the Formation and Decomposition of the Amadori Compound N-(1-Deoxy-D-Fructos-1-yl)-Glycine in Maillard Model Systems\",\"authors\":\"I. Blank, S. Devaud, L. Fay\",\"doi\":\"10.1533/9781845698447.2.43\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Summary The formation and degradation of N-(1-deoxy-D-fructos-1-y1)-glycine (DFG) were studied in unbuffered aqueous solutions at 90°C over a period of 2 hours. The pH was kept constant at 6 or 7 during the reaction. Both the formation and decomposition of DFG was faster at pH 7 than at pH 6. Yields of DFG were 13 mol% after a reaction period of 2h. Almost 60% of DFG was degraded at pH 7 after 1 h, whereas 55% was still unreacted at pH 6 after 2 h of heating. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) was the most flavour-active compound generated. After 2 h of reaction, DFG yielded 110 and 190 mg/mol furaneol at pH 6 and 7, respectively. The reaction of glucose and glycine resulted in 2 and 27 mg furaneol per mol glucose at pH 6 and 7, respectively. These results indicate that furaneol is preferably generated from DFG under conditions favouring 2,3-enolization.\",\"PeriodicalId\":359473,\"journal\":{\"name\":\"The Maillard Reaction in Foods and Medicine\",\"volume\":\"141 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Maillard Reaction in Foods and Medicine\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1533/9781845698447.2.43\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Maillard Reaction in Foods and Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1533/9781845698447.2.43","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Study on the Formation and Decomposition of the Amadori Compound N-(1-Deoxy-D-Fructos-1-yl)-Glycine in Maillard Model Systems
Summary The formation and degradation of N-(1-deoxy-D-fructos-1-y1)-glycine (DFG) were studied in unbuffered aqueous solutions at 90°C over a period of 2 hours. The pH was kept constant at 6 or 7 during the reaction. Both the formation and decomposition of DFG was faster at pH 7 than at pH 6. Yields of DFG were 13 mol% after a reaction period of 2h. Almost 60% of DFG was degraded at pH 7 after 1 h, whereas 55% was still unreacted at pH 6 after 2 h of heating. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) was the most flavour-active compound generated. After 2 h of reaction, DFG yielded 110 and 190 mg/mol furaneol at pH 6 and 7, respectively. The reaction of glucose and glycine resulted in 2 and 27 mg furaneol per mol glucose at pH 6 and 7, respectively. These results indicate that furaneol is preferably generated from DFG under conditions favouring 2,3-enolization.